Using a pestle and mortar or a food processor/ chopper, pound to paste the shallots, garlic, ground coriander, ground white pepper, red chillies, candlenuts, ground turmeric and salt. Try to pound/ process them into a smooth paste.
Put the oil in a cooking pan and heat it. Then fry the spice paste, galangal, lemongrass, curry leaves, and bay leaf for about 5 minutes or until the spice paste and herbs become fragrant.
Add in butternut squash chunks and stir fry for 2-3 minutes.
Then pour in coconut milk, give it a stir and leave it to cook at moderate heat until the squash is fully cooked and softened.
Notes
Try to get the best quality of coconut milk possible. Because some brands of canned coconut milk have a low content of coconut milk. Choose the one with the highest level of coconut milk content.
If fresh red chillies are not available, you can replace them with one teaspoon of dried red chillies/ cayenne pepper powder. But feel free to add more if you prefer a spicier curry.
If you can not get candlenuts, you can substitute them with macadamia nuts. And if both are not available, you can omit them altogether.
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.